Kak'ik Highland Turkey Soup with Achiote

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

A Q'eqchi' Maya ceremonial soup from Cobán. Turkey legs simmer in a brick-red broth of charred tomatoes, guajillo and pasilla chiles, achiote and fresh mint. This Guatemalan-inspired chicken recipe (gluten-free), ready in about 155 minutes, pairs turkey legs or drumsticks, water, Roma tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lb turkey legs or drumsticks
• 10 cups water
• 5 Roma tomatoes
• 3 tomatillos, husked
• 1 red bell pepper
• 1 white onion, halved
• 6 garlic cloves
• 3 guajillo chiles, stemmed and seeded
• 2 pasilla chiles, stemmed and seeded
• 2 tbsp achiote paste
• 1 bunch cilantro
• 1/2 cup leaves fresh mint (hierbabuena)
• 1/2 tsp ground cumin
• 2 tsp salt

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Put the turkey, water, half the onion, 3 garlic cloves and 1 tsp salt in a large stockpot. Bring to a boil, skim off the foam, then cover and simmer for 1 1/2 hours, until the meat is tender.
2. Step 2: Meanwhile, char the tomatoes, tomatillos, bell pepper, the other half of the onion and the remaining garlic in a dry cast-iron skillet or under the broiler until blistered all over, about 10 minutes.
3. Step 3: Toast the guajillo and pasilla chiles in the dry skillet for 30 seconds per side, then soak them in hot water for 10 minutes. Drain.
4. Step 4: Blend the charred vegetables, chiles, achiote paste, cumin, half the cilantro and 1 cup of the turkey broth until very smooth.
5. Step 5: Strain the sauce into the pot with the turkey. Add the mint and the rest of the cilantro, tied in a bundle. Simmer uncovered for 30 minutes so the flavors meld.
6. Step 6: Remove the herb bundle and season with the remaining salt. Serve each bowl with a piece of turkey and plenty of broth, with rice or tamalitos on the side.